Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice, fresh
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • Pinch of cayenne pepper (optional, for a bit of heat)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 12-18 flour tortillas, warmed
  • Salsa
  • Guacamole
  • Sour cream
  • Shredded cheese
  • Chopped cilantro
  • Lime wedges

Instructions:

  1. In a bowl, whisk together the marinade ingredients. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes (or up to several hours).
  2. Slice the onion and bell peppers. Mince the garlic.
  3. Heat oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until softened and slightly charred, about 8-10 minutes. Add the garlic during the last minute of cooking. Season with salt and pepper. Remove the vegetables from the skillet and set aside.
  4. In the same skillet, add the marinated chicken (discard excess marinade). Cook, stirring occasionally, until the chicken is cooked through and browned, about 6-8 minutes. Ensure internal temperature reaches 165°F (74°C).
  5. Return the sautéed vegetables to the skillet with the cooked chicken. Toss to combine. Serve immediately in warmed tortillas with your favorite toppings.